Tag Archives: cinnamon

Make Cinnamon Roll Waffles

Cinnamon Roll Waffles

Good morning, Sunshine! Yes, I admit my diet isn’t always quinoa and kale.  This sunny plate includes a pluot from the Farmer’s Market, one scrambled egg that I got directly from the person who keeps the chickens (lucky me, a co-worker gives away super-fresh eggs) and refrigerator cinnamon rolls baked on a waffle iron.

Packaged rolls and waffle iron

Our Emeril “Professional” Waffle Iron (I don’t know what makes it professional).  Yes, each and every waffle says “BAM” on it.

Emeril Waffle Iron

I saw these on Pinterest and naturally couldn’t wait to try them.  Heat the iron and spray with nonstick spray.

We made two waffles from four regular sized rolls for dessert and decided that they were too toasty.  They were bigger than the ones we cooked the next morning for breakfast.  Maybe it was the temperature of the iron.  I really don’t know.  But they were good both ways, just better when less toasty.

Rolls on the waffle iron

I grated fresh orange zest over the icing.

Orange Zest

Shortly after fixing these, I saw a post about Daniel Shumski and his blog and book “Will It Waffle.” He has waffleized many things.  There are more possibilities than I ever dreamed of.

Cinnamon Roll close up

Maybe he has one made with quinoa and kale.

Thank you for stopping by.

 

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Gingerbread Christmas

Gingerbread Cottage

Getting ready for Christmas is always a hectic time for me.  I want to make gifts for my family and friends.  Rem takes care of most of the decorating of the apartment but there are always more gifts to be crafted, cookies to bake, cards and packages to send and stocking stuffers to buy.

This year at work, Friday the 22nd was the last day of finals as well as the last day to finish packing up my office before moving to a new building during our Winter holiday.  In the midst of this busy time I caught a cold.  It was, needless to say, inconvenient.

Slowing down was the obvious answer and really the only solution for me.  I wasn’t going to get everything done and it didn’t really matter.

One thing I kept on my to-do list was a visit to Creekside Bakery in Novato to see their beautiful gingerbread cabin.

Front Porch of Gingerbread Cabin

This bakery, tucked into a shopping center, make a gingerbread structure every Christmas, but this was the first one we’d seen. A gingerbread man holds open the door on the front porch, welcoming one and all into the rustic cabin.

The following photo is pretty dark, but it gives you an idea of how big the gingerbread cabin is.

Rem for scale

We went on Sunday in the pouring rain.  We sat down with hot chocolate  and a ginger-pear scone (me) and coffee and bear claw (him).

Pear-Ginger Scone with Hot Chocolate

Coffee & a Bearclaw

The pastries were still warm.  I didn’t stop to take a picture before I started eating and sipping.  The whipped cream was not from an aerosol can.

They really get into Christmas at Creekside Bakery.

Jazz Cats in Santa Hats

From the wall mural of Jazz greats in Santa hats (cats in hats?) to the little village on a side counter.

Village I

IMG_0039

Which, by the way, I think I could have lived in happily if only I were a bit smaller.  With a small bakery, miniature pub, bookstore, school, bank, quilt shop (surely they supply a few other craft supplies there too) and more, it was a lovely arrangement.

A Christmas tree in the corner was decorated with ornaments of cups of coffee, tea, hot chocolate and pastries painted in mouth-watering detail.

Bakery Christmas Tree

In addition to a case full of freshly baked pastries, the cookies included gingerbread and iced sugar cookies.  I love the muffler-wearing polar bear and the gingerbread men with frowns amidst their smiling brothers.

Iced Cookies

Gingerbread

The piece de resistance was the gingerbread cabin.

Cabin Interior

I didn’t get a good picture of the potbellied wood burning stove in the other corner but please note the little pink ham in the small yellow oven, all made from fondant.  The tiny ham is even studded with cloves!

Back Door with Wood Logs

The whole setting is formed out of Rice Krispie-marshmallow hillocks with fondant-covered boulders coming through the snow.  Gingerbread log and post fencing surrounds the property and a small deck is on one side. Little logs of rye bread sticks are stacked outside the cabin ready to bring inside, and an owl sits in a tree nearby.

We were inspired to go home and bake.  We made simple but delicious Spice Cookies, a favorite recipe I got from my sister.  I asked her where she got it and she thought it was out of a magazine years ago.

I know most of us are cookied-out around now but at least bookmark this recipe for next year when things are just starting to get crazy.  I found that rolling and cutting out cookies is relaxing for me, and the delicious way the house smells during the baking make this an activity I want to keep on my list.

Spice Cookies

Ingredients:

1 cup butter

1 1/2 cups sugar

1 egg

2 tsp. orange zest (zest from one large orange)

2 Tbsp. dark corn syrup (we used light because we had it – dark would provide a richer color and more pronounced flavor to the finished cookies)

1 Tbsp water

3 1/4 cups flour (+ additional flour for rolling out cookies)

2 tsp. baking soda

2 tsp. cinnamon

1/2 tsp. cloves

Optional:

Sanding Sugar or other decorative sugar for sprinkling on cookies before baking.

Directions:

In a large bowl, beat butter and sugar together until light and creamy.

Add egg, orange zest, corn syrup and water and beat until combined.

In another bowl, sift together the flour, baking soda, cinnamon and cloves.

Add flour mixture to sugar and butter mixture and mix until combined.  If using a hand mixer, you will probably need to save your mixer at the end and stir by hand.

Press dough into a ball, put in a plastic bag, and chill in the fridge for an hour or so.

Set oven to 350F.

A portion at a time, roll dough out on lightly floured board, between 1/8 and 1/4 inch thick.

Cut with cookie-cutters and place on parchment paper covered baking sheets or lightly greased baking sheets.  We used nonstick spray.

Bake 10 minutes or until lightly browned.

Let cool for a minute or two on baking sheet before removing to a rack to finish cooling.  If they sit too long on the baking sheet, they tend to stick.

Roll and cut the remaining dough – reroll scraps until all dough is used up and bake as above.

Wishing you all a very Merry Christmas!

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Scratch & Sniff Stamping

As promised, here it is: Scratch & Sniff Stamping!  This is a fun way to add scent to your cards which brings an additional component to your design.  It is fairly easy to do with a few supplies you might already have on hand or can pick up at the grocery store. Beate at Splitcoaststampers has a tutorial here.

The basic idea is to use a powder, such as sugar-free drink mix or cinnamon, and combine it with embossing powder, stamp your image, sprinkle on this enhanced embossing powder and set it with a heat tool.  You want to be sure to use a sugar-free mix because if you used sugar it would caramelize and turn brown when you heated it.  I’ve read about using sugar-free gelatin for this technique, but I haven’t tried it yet.

Supplies:

VersaMark watermark ink pad

VersaMarker pen

colored markers

pigment ink (optional)

clear embossing powder

sugar-free drink mix (or cinnamon or cocoa powder)

small container for mixing embossing powder with drink mix

measuring spoon

heat tool

tweezers (optional)

rubber stamp (fairly solid designs work best)

card stock

Directions Using Drink Mix:

Note: Although I try to match flavor/scent with color, I didn’t buy every drink mix flavor possible.  Lemon works fine, in my opinion, for any citrus fruit and red punch is equally good for cherries, strawberries, raspberries, etc.

In a small container combine 1 part drink mix (I use about 1/2 tsp.) with 1 1/2 parts embossing powder.  And to be honest, I don’t measure precisely – I eyeball it. I tried with with ultra thick embossing powder but I prefer the regular kind.

The method that I’ve had the most success with is to color my stamp with colored markers, stamp it onto the card stock, than to draw carefully over the stamped image with a VersaMarker pen.  This ink is a bit sticky and is slow to dry, so the embossing powder/drink mix combination will stick to it.

  • If you have a VersaMark ink pad but don’t have a VersaMarker pen, you can ink your stamp on the VersaMark ink pad then color your stamp with the colored markers.  This wasn’t as satisfactory for me, but it will work. If you have a portion of your design that you don’t want to be embossed with the drink mix (for example, the stem on the cherry stamp), be sure to either wipe of the VersaMark ink or carefully ink only the cherry part of the stamp with the VersaMark ink.
  • If you have pigment ink in the color you want your finished image, you can use that instead of the marker pens and VersaMarker Pen combination.  Pigment ink is also slow to dry.

Sprinkle the embossing powder/drink mix over your stamped image and  tap off excess powder.

To protect yourself from scorching your fingertips, hold the card stock with tweezers and aim your heat tool at the back of the paper, moving it back and forth a few inches away from the paper.  As it heats, the embossing powder melts and and gets shiny. I found that when I started by aiming the heat tool at the front of the paper, directly at the image,  the embossing powder/drink mix blows away.

Finish by aiming your heat tool directly at the embossed image for a few more seconds so it is completely melted.

Let cool off then complete your card. The embossed image is kind of grainy which I think adds a nice texture to the finished project.  Scratching the stamped image will release the scent of the drink mix.

This is a really cute card for showing off a scratch & sniff lemon slice: it has a cup made from vellum popping right off the front of the card! This tutorial at Splitcoaststampers will show you how to do it, step-by-step.  The piece of vellum is cut at an angle, a 1/4 inch edge is scored and folded on each side.  You sponge colored ink on the inside of the piece of vellum and attach with the other side of the vellum facing out.

When you adhere it to the front of your card, bring the edges in a bit to form the curve of the cup.  A bendy straw is a great addition (I didn’t have a paper umbrella) and that tangy, scratch & sniff lemon slice garnish really finishes the card.

Directions Using Cinnamon or Cocoa Powder:

For the cinnamon scratch and sniff Scotty Dog I stamped the image with VersaMark ink and embossed it with clear embossing powder.  Moving quickly I sprinkled cinnamon over the image, tapped off excess and heated it from the back with heat tool.

I found the cinnamon didn’t adhere to the full image but after heating again I sprinkled more cinnamon, tapped off excess and heated a bit more and it worked out.

The finished card is blue card stock with a piece of blue and white striped paper.  The Scotty Dog, with a striped paper collar and a bit of silver ink on his dog tag has been matted with blue patterned paper and a brown button is a nice embellishment.

If you had a little gingerbread man stamp like this one, this would  be pretty cute for a Christmas card!  The cinnamon is fragrant and festive and just the right color for gingerbread without any colored ink.

Using the cocoa powder was a little frustrating but worth persevering because who doesn’t like chocolate?  OK, I know not everyone loves chocolate but those who do love it would be very happy to receive a handmade card that smells delicious and chocolate-y.  It is more subtle than the cinnamon but still carries the aroma of the cocoa.

I tried sprinkling cocoa powder over the warm embossing powder but that wasn’t very successful so I used the same method as with the drink mix: combine embossing powder with cocoa powder.  This worked fairly well.   Here is a chocolate lab I stamped:

For the card at the start of this post, I drew an oval with brown marker and filled it in, than inked over the whole oval using my VersaMarker pen.  Next I coated it with the mixture of embossing powder and cocoa powder, tapping off the excess powder and finally I heat set it, starting with the back of the paper and finishing it from the front.  I cut out this oval for my cupcake.  (It doesn’t look like much yet, but it sure smells good.)

Next I put a piece of pink card stock through my paper crimper.  I used a scalloped oval punch to cut a half-oval from one edge of the crimped paper and than cut the angled cupcake base shape, giving the look of a fluted cupcake paper.

I punched a small circle from deep pink card stock, inked it with VersaMark ink and embossed it with cherry drink mix/embossing powder to garnish the cupcake.  I finished the card by adhering the scratch & sniff chocolate cupcake with pop-up dots to white card stock stamped with  Happy Birthday, topped off with the scratch & sniff cherry with a green paper stem.  This was matted with green card stock and attached to a deep pink card layered with patterned paper and green ribbon.  Chocolate and cherry…doesn’t it look good enough to eat? Yum!

Please do let me know if you use this technique for one of your own projects.  Thanks for stopping by!

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